It adapts exercises from the popular Science and Cooking course and Young Chefs to fit Massachusetts state science standards, and is a rare opportunity for highly motivated teachers to bring these exercises into their classrooms. Teachers, community program instructors, and after school program leaders are invited to register (see link below).

Participants will earn 18 PDP points in STEM for participation in the workshops and will receive exclusive access to curriculum and resources, including 27 lesson plans for use in a variety of classroom settings and covering a range of concepts, from experimental design to physical science. Teachers also receive equipment necessary to implement the four lesson plans covered in the two Saturday course sessions.

Dates and times:

Saturday, Nov. 11, 9:30 a.m. – 3:30 p.m.

Saturday, Nov. 18, 9:30 a.m. – 3:30 p.m.

Lessons:

“Chili Infusions: Exploring solubility is so hot right now”

“Pickles: Not your basic vegetable”

“Tortillas: The corny processes of polymer crosslinking and starch gelatinization”